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Grilling with Lump Versus Briquette Charcoal Channel: CHOW Length: 0 Date: September 24, 2009 Jamie Purviance, author and grillmaster , thinks that a combination of lump and briquette charcoal is best, since lump burns hotter but briquette ...

How to Hold a Wineglass Channel: CHOW Length: 0 Date: September 24, 2009 Wine is delicate, and heat from your hands can radiate through a glass and change flavor, aroma, and texture. Our favorite wine guy, Matt Skinner,...

How to Make Easy Flavored Butters Channel: CHOW Length: 0 Date: September 24, 2009 Karen Solomon, author of Jam It, Pickle It, Cure It, makes her own flavored butter, also known as compound butter. She whips up a sweet butter usi...

How to Keep Okra from Getting Slimy Channel: CHOW Length: 0 Date: September 24, 2009 Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that the secret to preventing slimy okra is to slice it thinly and cook it...

Bollywood in a Glass Channel: CHOW Length: 0 Date: September 24, 2009 Alder Yarrow of the Vinography blog, Jen Elias of WineSmarts, and Kimberly Charles and Olga Katsnelson of Charles Communications Associates got to...

Obsessives: Master Pickler Channel: CHOW Length: 0 Date: September 24, 2009 Here’s the cliché: Alex Hozven craved pickles when she was pregnant with her first son, 12 years ago. And the twist: She started her own pickling ...

The Perfect Olive Oil Channel: CHOW Length: 0 Date: September 24, 2009 Round Pond makes a variety of oils from olives grown at its Rutherford, California, estate. From the picking to the pressing and bottling, every s...

How to Quick-Pickle Rhubarb Channel: CHOW Length: 0 Date: September 24, 2009 Top Chef Season 4 winner Stephanie Izard pickles seasonal vegetables like rhubarb by soaking them in a hot vinegar-sugar mixture. By the time the l...

How to Make Your Own Butter Channel: CHOW Length: 0 Date: September 24, 2009 Karen Solomon, author of Jam It, Pickle It, Cure It, shakes her way into some deliciously fresh homemade butter using heavy whipping cream, a tigh...

Don’t Ruin Your Roux Channel: CHOW Length: 0 Date: September 24, 2009 Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that when you’re making a dark Louisiana roux, it’s crucial that you add t...

How to Keep Fish from Sticking to Your Grill Channel: CHOW Length: 0 Date: September 24, 2009 Jamie Purviance, author and grillmaster, uses the 70/30 rule when grilling fish: Cook it flesh side down for 70 percent of the cooking time, and s...

Corner Store Wine Channel: CHOW Length: 0 Date: September 24, 2009 In our wine blog, Tasting Notes, Daniel Duane explores the place that wine has in our lives. (Well, his life, specifically.) In this semiregular v...

Obsessives: Knifemaker Channel: CHOW Length: 0 Date: September 24, 2009 Joel Bukiewicz loves grinding steel. He’s the man behind Cut Brooklyn, making high-end knives to order for chefs and home cooks. Bukiewicz found t...

The Perfect Mandoline Channel: CHOW Length: 0 Date: September 24, 2009 It’s high drama at OXO headquarters when the perfect slicing tool is the goal, and cheap blades with nonadjustable heights are the norm. Here, Dea...

How to Make an Easy Miso Marinade Channel: CHOW Length: 0 Date: September 24, 2009 Top Chef Season 4 winner Stephanie Izard uses this quick, simple white miso marinade for beef or lamb. It provides a good salty flavor and tenderi...

How to Make a Quick Shrimp Stock Channel: CHOW Length: 0 Date: September 24, 2009 Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that shrimp stock adds extra flavor to shrimp étouffée or gumbo without ad...

Cut and store your herbs properly Channel: CHOW Length: 0 Date: September 24, 2009 Treat your herbs well. Aïda Mollenkamp gives some tips on storing that will ensure your fresh herbs stay fresh. Then, when you’re ready to use the...

Obsessives: Soda Pop Channel: CHOW Length: 0 Date: September 24, 2009 John Nese is the proprietor of Galco’s Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, ...

When to Open Your Grill’s Vents Channel: CHOW Length: 0 Date: September 24, 2009 Jamie Purviance, author and grillmaster, keeps the lower vents of his charcoal grill open at all times. The top vents can be partially closed to r...

How to Select a Plant at a Nursery Channel: CHOW Length: 0 Date: September 24, 2009 Patricia Becker, center director for Common Ground Organic Garden Supply and Education Center in Palo Alto, California, says the three most import...

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